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Vegan Enchilada Casserole

  1. Home
  2. Vegan Enchilada Casserole
  • 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    Vegan Enchilada Casserole

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:soy
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This Vegan Enchilada Casserole is a delightful fusion of traditional Mexican flavors with a plant-based twist. Layers of corn tortillas are lovingly smothered in a rich, spicy enchilada sauce, interspersed with a hearty, seasoned mixture of black beans, corn, and bell peppers. Topped with a generous sprinkle of dairy-free cheese, this casserole is baked until golden and bubbling for the perfect weeknight dinner. Each bite offers a vibrant explosion of taste that is sure to satisfy both vegans and non-vegans alike, while remaining wholesome and health-conscious.

    Ingredients

    • enchilada sauce
    • black beans
    • corn
    • bell peppers
    • dairy-free cheese
    • olive oil
    • onion
    • garlic
    • chili powder

    Steps:

    1. Preheat the oven to 375°F (190°C).
    2. In a skillet, heat olive oil over medium heat.
    3. Add onion and garlic, sauté until translucent.
    4. Stir in black beans, corn, and diced bell peppers.
    5. Season with chili powder, cumin, salt, and pepper.
    6. Add a layer of corn tortillas.
    7. Spread a portion of the bean mixture over the tortillas.
    8. Repeat layers, ending with enchilada sauce.
    9. Top with dairy-free cheese.

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    Vegor “The scientist”

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